Happy Mothers Day to all mothers 
We were invited to a BBQ party in my uncle's house for a mother's day celebration. I wanted to make a cake, as my aunty asked me a week ago if I'm going to make any cakes for Mother's Day. So, after some consideration, I settled for the Boston Cream Pie.
It's not a PIE actually, it's a cake. The story of the cake is that, in 1850, the pastry chef at Boston's Parker House Hotel (an American gastronomic hotbed) had the brainware of adding a bitter chocolate glaze to a 'Boston Pie' - a custardy layer-cake affair - and for some reason, the addition of the chocolate brought the word 'cream' into play.
This is actually a variation from the Victorian Sponge. So, first, ready a batch of Victorian Sponge.
Then, u'd need to make two mixtures . icing (chocolate glaze) and creme patissiere.
While the sponge are in the oven, you can make creme patissiere. Warm 125ml milk and 125ml double cream along with 1 vanilla pod split lengthwise. Bring to the boil, then remove from heat, cover and let stand to infuse for 10 minutes. If you're not using the pod, add 1 tsp vanilla extract later when u've combined all in the other ingredients. In a large bowl, whisk 3 large egg yolks and 50g caster sugar till creamy, then beat in 15g plain flour. Add this warm milk to the egg mixture and whisk until smooth. Pour back into the saucepan and stir on whisk gently over a low heat until the custard thickens. Remove from heat and let custard cool.
When the cakes and creme patissiere are cool, you can make the chocolate ganache. Warm 150ml double cream, 1 tsp vanilla extract, and 1 teaspoon unsalted butter with 150g dark chocolate, chopped into small pieces, and bring to a boil in a thick-bottomed saucepan. Remove from heat and whisk till smooth and thickened. Let cool a little before using.
Right.
So, what I did was, I spreaded the creme patissiere on the sponge cake, added some strawberries, then layered another sponge cake on top, then pour chocolate ganache on to it.
But little did I know, whipping cream and double cream makes a damn huge difference. My creme and ganache were runny in texture. From what I understand, double cream is thicker and creamier than whipping cream, thus, makes the mixtures harder to thicken. get ? The thing is, I don't know where to buy double cream!! I might be non-observant enough to look for certain ingredients. So, if u happen to see DOUBLE CREAM FOR SALE, please let me know ok ? thanks
see the runny creme. it's suppose to be thick, but mine was a bit watery, it doesnt quite stay at a place. PLUS! the chocolate ganache was runny too, cause whipping cream was used instead of double cream. so, basically I kinda had to freeze the cake before leaving.
I over-estimated myself. I thought I could finish the cake within an hour. but, no. I mean, if I used double cream, then, I probably could, but I took up to almost 2 hours instead. Had to wait for the creme and ganache to thicken. and STILL it wasn't thick enough. But nevertheless, the cake was good. Cause it beat another Peach Crumble Cake (by another aunty's) hee hee. Mine was left with a quarter, hers was say, about.. half ?
cause mine had strawberries and Assorted Beryls Chocolate nuts mah
Happy Mom's Day 
Posted in Cakes, Chocolate, My Nigella Moments
